Food for Thought for Friday -- Tomorrow it's Time for WELSHCAKES

and Happy Andalucia Day today :) I always remember that because it is the day we took A Trip to Tangier
and you can read about that by following that title link.


1st March is Saint David's Day and Welsh Cakes are so easy you should try them. You've got time to make sure you have all the ingredients :)
First put a dry frying pan or griddle on the largest ring of your cooker at the lowest heat and allow it to preheat.

8oz /250g self raising flour
1tsp mixed spice
rub in 4oz butter (I am cutting that to 2 oz this year)
add 2oz fine sugar
1-2 oz sultanas
add 1 egg (and a little milk if too dry) 

Roll or pat out to quarter inch thickness and cut into rounds. 

Cook on side 1 until well risen before flipping over and cooking side 2. They should be browned and sound hollow when tapped. Cool. Sprinkle with more sugar. Enjoy!

Food for Thought for Friday -- Parsley Buns

One of the greatest treats in our house when I was little was mammy's Parsley Buns. These were mashed potatoes (a mound of it) lots of curly parsley cut in and a tin of tuna. These are not fish cakes. There's more parsley and potato than anything else (salt and pepper). They were made into big, thick palm sized buns, coated in flour and fried (til almost burnt) on the bottom and top. You can honestly eat a lot of this!

These days I can't eat Parsley Buns because they are fried bit I use the idea to fill baked potatoes and reheat them in the microwave and so I don't miss out on this childhood favourite which has become a firm favourite of my husband's too. It's healthy and tasty and like all good Irish recipes a way of making a little go a long way! Try it.

Food for Thought for Friday -- Happy Valentine's Day

...and on the menu

Lean Rib eye steak, green bean, tomato, potato salad, french bread -- raspberry meringue nests with valilla creme fraiche.

Why mess with perfection?

Oh and we got a Valentine at EDP

Dear Editors, 

Thank you for accepting ".........." I am thrilled to be in your publication. I read it daily and enjoy being part of the community.  At the risk of going long (I hear the music playing to get me off the stage), l want to say that within all your responses I have received since submitting poems to you there is a strong intention to make the work and the poet better. You do it with honesty, passion and clarity: darn remarkable. Thank you for your inspiration and fine craftsmanship. 

I am indebted to you, 

M

 

AW SHUCKS! Thank you x

Food for Thought for Friday -- Spicey and Nice

I found this recipe in my PANASONIC Microwave oven book and because it was low fat, decided to give it a go. It turned out to be DELISHIOUS as well as low fat and vegetarian so here it is.

Vegetable and Chickpea casserole

Put two teaspoons of oil in a large casserole dish (and I mean large!) 
Chop up an onion and two garlic cloves and add them to the oil. 
Microwave on HIGH for 3 mins.

Add Other veg.
2 courgettes (zucchini) sliced thickly
1 red pepper seeded and chopped
2 medium carrots thinly sliced
1 small cauli separarted into florets
4oz dried apricots halved
1 can chick peas (you could use red kidney beans or you could just use sweetcorn)
1 inch root ginger chopped fine

Spices
Mix 1tsp ground coriander, 1 tsp cumin, 1 tsp paprika, half tsp turmeric.
Cover with 3/4 pint hot vegetable stock and some pepper. (It said to add salt but I didn't because of the stock cube) (I daresay that a tin of chopped tomatoes could replace the water)
Pour this over the vegetables.

Cover with lid and cook on HIGH for 20 mins stirring twice or three times. Test the cauli and if it needs a few more minutes give it that...

with COUSCOUS

6oz couscous, half tps turmeric, half pint hot stock.
Pour on stock, cover and leave 5 mins then 'fluff' with a fork.

and SWEET POTATO 

Peel and chop into big wedges. Spray with low cal oil. Place in hot oven for 20 mins or so. They will be ready when the casserole is :)